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Nakiri Lengh, Please Chime In

So far I have made two 180mm (tip to heel, though on the edge it was 170mm) nakiri in S grind and would like to make some more of this type of knife.

I haven't really been using a nakiri that much to get a good feel about the optimal length. I find 170mm perfectly adequate for my needs, however, making 190mm or even 210mm is exciting. Mine nakiri will have a similar profile to Shigefusa's.

So, I want to ask people who use nakiri a lot, is there a benefit from having some extra length on the edge? Or is 170-180mm perfectly adequate? The height of 210 would be around 63-65mm.

I would suggest to consider a western handle nakiri, not because I want to make this type, but because nakiris are blade heavy and need to be used with a pinch grip. I find a western handle knives offers a better control with a pinch grip, but again, this is just an opinion. I will have a better idea after I make one and test it.

To add another opinion - my unicorn nakiri would be at 190 but I'm also a fan of 165.

In my experience, it seems most production models I've seen are about 165, 180 and 210.
I've used and like the 165 for small prep stuff. It makes quick work of mincing up anything from aromatics to ...whatever.

If I could pick any length, for more versatility, I think a 190 at just about 7.5 inches heel to tip would be ideal. At that length, it's not too short to be limiting and it's not long to be unwieldy. It works as a good compliment to a 240 Gyuto.

As for handles - I've seen some pretty customs with westerns and wouldn't think it sacrilegious ....Personally, though, I prefer a wa. My favorite nakiri of any I've tried was a 165 Shig. I think a D handle is really well suited for these

I have a 180 Carter and a Harner that is a touch longer and, more importantly, higher. For precision cuts I use the nimbler Carter, the Harner is more of a work horse and I appreciate the height. However, it's higher at the heel than at the tip, maybe more like a cut-off gyuto than a real rectangular nakiri... I had a 200x80 custom from Moritaka at some point but found it too cleaverish for the way I use a nakiri. Not sure this is any help,